Cassata

1/2 sponge, crumbled

2 litres vanilla ice cream

Method: Beat ice cream, divide into four bowls. Into first bowl add 1 heaped tsp Nescafe dissolved in a little water. Second bowl - add 2 tbs Creme de Menthe and green colour. Third bowl - add 1/2 tsp almond essence and 1/4 cup chopped almonds. Fourth bowl - add 2 tbs cherry brandy, 1 cup chopped crystalised cherries and a few sultanas soaked in brandy. Make a layer of each bowl in the ice cream container, sprinkling crumbs of cake between each layer. Re-freeze until hard. Can be made several days ahead. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Orange & Tuna Cocktail

3.1/2 oz can tuna

1 tbs spring onions

mayonnaise

1 cup fresh orange sections

salt & pepper

1 dsp orange juice

parsley & lemon for garnish

Method: Drain tuna and flake into chunky pieces with a fork. Add orange sections (drained), onion and orange juice. Toss lightly to mix, season with salt & pepper to taste. Serve in small sweets dishes or seafood cocktail glasses with a spoonful of mayonnaise on top, and garnish with a sprig of parsley and a slice of lemon. May be made early in the day - except for mayonnaise and garnishes. Leave in frig with dishes covered with plastic wrap. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.56 ['Spring Menu']

Banana and Sultana Triangles

2 sheets puff pastry

2 tbsp raisins/sultanas

sprinkle of cinnamon

2 bananas sliced

caster sugar

prepared custard or icecream to serve

Method: Preheat a sandwich maker. Cut the pastry sheets in half to make squares. Mix the banana and fruit together. Place one square of pastry in the sandwitch [sic] maker and spoon in some mixture. Top with another pastry square and sprinkle with sugar and cinnamon. Close the lid of the sandwich maker and cook until golden brown and crisp. Serve with custard and/or ice cream.

Source: contributed by Libby Robinson in Burra Kindy Cookbook (Burra, 2002)

Helena's Apricot Chicken

800g - 1kg chicken thigh fillets

1 large onion

2 tablespoons oil

2 pkts French onion soup mix

1 litre chicken stock

500g frozen mixed vegetables

375g vermicelli noodles

Mixed herbs

Ground pepper

1 large tin apricot halves in natural juice

Method: Chop onion finely in a food processor and fry in the oil until golden. Chop chicken finely and then fry with the onion until almost cooked and golden. Place the apricots and juice in the food processor and chop until smooth, add to the chicken. Stir in soup mix, herbs and spices. Add the noodles, vegetables and stock then bring to the boil and simmer, stirring occasionally until noodles are cooked (approx 20-25 mins). Add extra water during simmering if needed.

Hints: Massels brand of powdered stock gives extra flavour and is a good pantry item. It has no preservatives or artificial flavourings. The flavour improves if left overnight. This freezes well for up to 2 months.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.18

Zucchini Carrot Pancakes

1/2 cup wholemeal plain flour

2 eggs

1/4 cup chopped parsley

1/2 cup milk

1/4 cup water

Filling and Sauce:

15g butter

1 carrot

3 zucchini

60g grated cheddar cheese

60g grated mozzarella cheese

15g butter

3 shallots

400g can tomatoes

1 chicken stock cube

Method: Sift flour, stir in combined eggs, parsley, milk and water. Stand 1 hour. Cook 8 pancakes in hot greased pan.

Fill: pancakes with grated carrot and zucchini[,] add cheese. Roll up firmly and place in heat proof dish.

Sauce: Saute chopped shallots in butter[,] add undrained mashed tomatoes and stock cube, simmer for 15 minutes. Pour over pancakes[,] sprinkle with mozzarella cheese. Grill until melted.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.19.

Peanut Soup (from America)

1 medium onion

2 stalks celery chopped

1/4 cup butter

3 tspns flour

4 pints chicken stock

2 cups peanut butter

1.3/4 cups cream

Method: Saute chopped onion and celery in butter until soft. (not brown) Stir in flour, blend well, add chicken stock, stirring constantly. Bring to boil remove from heat (if necessary put through sieve or blender) Add peanut butter and cream, stir to blend - do not boil.

Serve garnished with peanuts. 

Source: contributed by P. Kessell in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.16.

Vermouth Prawn Rolls

200g can prawns, drained and chopped

90g swiss cheese grated

1 tbspn dry vermouth

seasoned pepper to taste

60g melted butter

1 tbspn green shallots, chopped

3 tbspn sour cream

Method: Slice white sandwich bread. Mix together all ingredients except bread and butter. Trim crusts and flattern [sic] out each slice with a rolling pin. Spread the filling mixture on to each slice and roll up tightly. Secure with tooth picks and brush with butter. Place on a baking tray and bake in a slow oven (150C/300F) for 15-20 minutes or until lightly browned. Serve with cheese and chive sauce.

Makes approx. 12.

Source: contributed by R. Lane in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.20.

Lentil & Tomato Soup

2-3 tablespoons oil

1 onion

2 cloves garlic

2 carrots

2 potatoes, diced

840g tin crushed tomatoes

1 cup unprocessed bran

1 cup orange lentils, washed & drained

1.1/2 litres water

3 chicken or beef stock cubes

Worcestershire sauce to taste

Salt and pepper to taste

Method: Chop onion, garlic and carrot very finely. Fry the vegetables in the oil until golden. Add remaining ingredients, bring to the boil and simmer for 40-50 mins until potato and lentils are tender.

Hint: This soup freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.8

Quick Chicken Stroganoff

500g chicken breast cut into strips

1 can Rosella cream mushroom soup

2 tbsp Rosella tomato sauce

1tsp French mustard

1 tbsp oil

1/4 cup sour cream

Method: Brown chicken in oil. Add soup, tomato sauce and mustart [sic]. Simmer for 5 mins. Stir in sour cream, reheat and serve with rice and enjoy.

Source: contributed by L. Robinson in Burra Kindy Cookbook (Burra, 2002)

Wine Steaks

2lb undercut steak cut in serve sizes (or T bone)

1 good tsp Vegemite

1 med sliced onion

1 cup burgundy/claret

1 cup tomato juice

pepper

Method: Fry steak in butter till brown, add onion, brown; add other ingredients and bring to simmer. Let stand until ready to reheat and serve.

Serve with creamy mashed potatoes with chives. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Prawn & Grapefruit Cocktail

200g tin prawns

200g tin grapefruit OR 1 fresh grapefruit

1/4 pint reduced cream

1 tbs tomato sauce

3 drops Tabasco (optional)

1 tbs brandy

1 tbs lemon juice

1-2 tsp horseradish

salt & pepper

Method: Empty prawns from tin and rinse in cold water - drain well. If using fresh grapefruit, remove pith and skin, then dice fruit and mix with prawns. Pour over brandy and lemon juice and leave to marinate for an hour at least. Meanwhile, mix all other ingredients to make sauce - pour off excess juice from prawns, etc. and mix with sauce. Serve garnished with parsley or a prawn or a grapefruit segment. Serves 4.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.24 ['Autumn Menu']

Marrow Cake

1 tablespoon butter

1 cup cooked mashed marrow

1/2 cup sugar

2 cups S.R. flour

vanilla essence

1 egg

1/2 teaspoon nutmeg

1/2 cup sultanas

1/2 cup milk

pinch salt

Method: Mix marrow, butter and sugar, add egg and essence, then flour and milk alternately. (Zucchini or Butternut can be used instead of marrow). Finally mix in nutmeg and sultanas.

Topping:

120g butter

3/4 cup sugar

1 cup plain flour

cinnamon to taste

Method: Melt the butter and add the sugar. Mix in cup of plain flour and cinnamon to taste. Sprinkle over cake. Bake in moderate hot oven 30-40 minutes.

Source: contributed by D. Barnes in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.82.

Spinach Salad

bunch spinach

onion

pinenuts / cashews

bacon

mushrooms

anything else in fridge

Dressing:

tomato sauce

garlic

2 tbsp lemon juice

Worcestershire sauce

3/4 cup oil

Method: Mix dressing and pour over chopped dry ingredients.

Source: contributed by Jane Parker in Burra Kindy Cookbook (Burra, 2002)

Savoury Veal Birds

1.1/2 lb veal steak (cut into thin slices)

1 cup chopped onion

3 cups soft breadcrumbs

3/4 cup brown stock (or water & beef cube)

3 tbs butter

1 tsp salt

pinch pepper

3 tbs flour

1/2 tsp dried tarragon

toothpicks

Method: Melt 2 tbs butter in a saucepan, add onion, breadcrumbs, salt, pepper, tarragon, and cook over medium heat to combine (about 2 mins). Place about 1 tbs stuffing on each veal slice, roll up and secure with wooden toothpicks. Roll in flour. Heat remaining butter in a large pan, add veal birds, brown well. Add stock, simmer covered about 30-35 mins or until tender. Spoon pan juices (sauce) over when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']

Chicken & Corn Soup

2 x 40g packets Chicken Noodle Soup Mix

1.1/2 litres water

2 x 420g cans creamed corn

2 eggs beaten (omit for egg-free recipe)

1 cup sliced spring onions

Salt and pepper

Method: Place soup mix, water and creamed corn into a saucepan and bring to the boil. Simmer for 5-10 mins, stirring occasionally. Turn off heat and drizzle beaten egg into mixture while stirring. Add onions and season with salt and pepper to taste.

Hints: Extra noodles can be added. Serve with French sticks. Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.3.

Coleslaw

1/2 cabbage - shredded

1 onion - diced

1 red capsicum - chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 tsp mustard

1 tsp celery seed

Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.

Source: Burra Kindy Cookbook (Burra, 2002)

Tomato & Celery Soup

1 can Cream of Celery Soup

1 can Tomato Soup

1.1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Pineapple Delight

1 can pineapple pieces

1 pkt pineapple jelly

1 heaped dsp cornflour

vanilla essence

2 eggs

1 tbs sugar

1 pint milk

Method: Mix cornflour to a paste with a little milk; heat rest of milk and thicken with the cornflour, stirring and boiling for 3 mins. Mix yolks with sugar and add to custard in saucepan. Heat a minute or two, but do no boil. Flavour with vanilla and leave to cool. Drain juice from pineapple pieces and arrange pieces in serving dishes. Pour cold custard over this and mix well. Dissolve jelly in the hot pineapple juice adding sufficient hot water to make up to 1 pint. When jelly is about to set, beat thoroughly with whisk and then add stiffly beaten egg whites and whisk together. Pile on top of custard and chill overnight. Decorate with whipped cream. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']

Aunty Ruth's Dip

2 eggs

1/2 diced onion

3 tbsp sugar

1 chopped red capsicum

2 tbsp vinegar

1 slice chopped ham

8 oz (1 pkt) Philly cream cheese

Method: Heat the eggs, sugar and vinegar until it looks like scrambled eggs. Mix in the cream cheese over heat until smooth. Add onion, ham and capsicum and enjoy with dry biscuits.

Source: contributed by A. Wiseman in Burra Kindy Cookbook (Burra, 2002)

Champagne Crust

fruit

1/2 cup sugar

60g butter

1 egg

1/2 cup milk

1 cup S.R. flour

Method: Boil enough fruit to half fill medium sized pie dish. Mix together sugar, butter, egg and milk. Stir in 1 cup flour. Pour over fruit which must be boiling. Cook 30 minutes in hot oven 240C.

Source: contributed by D. Craig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.69.

Savoury Topping

2 tbspns. melted butter

1 hpd. tbspn. pl. Flour

1 cup milk

2 tspns. grated cheese

2 rashers chpd. bacon

1 small onion

1 small sweet gherkin

Salt and pepper

2 hard boiled eggs (chopped)

Chopped parsley

Method: Place melted butter in saucepan, stir in flour and beat together. Add milk, cheese, bacon, onion, gherkin, salt and pepper, hard boiled eggs, and parsley. Cook until thick. Cool and place on biscuits.

Source: contributed by V. Bone in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Macaroni Bake

250g macaroni

4 rashes bacon

2 small onions, chopped

400g tin tomato sauce

400g tin baked beans

1.1/2 cups milk

250g grated cheese

Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.

Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58